Food Safety Practice Tests - III

ISO 22000:2018 Lead Auditor Model Paper 1

This is another practice test aimed at ISO 22000:2018 practitioners who are planning to sit for the lead auditor exam after successful classroom lessons. These are open-book exams, where participants are expected to use their own copy of ISO 22000:2018 standard for the references. The answers are given at the end of the paper, but try not to look at them first and try to complete the paper beforehand.

 
 ISO 22000:2018 Lead Auditor Practice Test – Model Paper 1
Time: 01 Hour
Answer all the questions
 
 
1.     What is HACCP stand for?
A.    Hazards analysis and crucial control point system
B.     Hazard assessment and critical control point  
C.    Hazard analysis and critical control point
D.    Hazard analysis and critical control probe
 
2.     Who should prepare the audit plan for on-site activities?
A.    Audit Team Leader
B.     Any of the Audit Team Members
C.    Auditee
D.    Top Management
 
3.     ISO 22000 family of associated technical documents does not include:
A.    Prerequisite programs (ISO/TS 22002 series) for specific sectors of the food chain
B.     Requirements for auditing and certification bodies
C.    Traceability
D.    Above all
 
4.     How many food safety hazard types are considered in the food industry?
A.    2
B.     4
C.    5
D.    3
 
5.     What type of questions would you ask to confirm specific factual details?
A.    Open
B.     Dynamic
C.    Static
D.    Closed
 
6.     What details are included within Annex A?
A.    Cross-reference between ISO 22000:2018 and ISO 22000:2005
B.     FSMS principles
C.    Cross-references between the CODEX HACCP principles and ISO 22000:2018
D.    ISO 22000 Terms and definitions
 
7.     What is CCP stand for?
A.    Critical control probe
B.     Critical contaminant point
C.    Critical control point
D.    Corporate control point
 
8.     How many auditable clauses does the ISO 22000:2018 contain?
A.    6

B.     7
C.    8
D.    10
 
9.     What approach does ISO 22000 adopt?
A.    Results driven approach
B.     Process approach
C.    Risk-based approach
D.    Results driven approach
 
10.  A chemical hazard can be?
A.    Chemical
B.     Radiological
C.    Allergen
D.    Above all
 
11.  What structure do ISO 22000:2018, ISO 9001:2015, and ISO 14001:2015 adopt?
A.    Annex SS
B.     Annex SL
C.    Annex LS
D.    Annex ST
 
12.  How is risk defined within ISO 22000?
A.    A hazard to consumers
B.     A danger to consumers and workers
C.    An effect of uncertainty
D.    A situation with a negative outcome
 
13.  What clause represents the ISO 22000:2018 internal audit planning?
A.    Clause 9.3.3
B.     Clause 9.2.1
C.    Clause 9.2.2
D.    Clause 9.1.2
 
14.  What clause represents the ISO 22000:2018 nonconformity and corrective action?
A.    Clause 8.9.3
B.     Clause 10.1.0
C.    Clause 10.1.2
D.    Clause 8.9.2
 
15.   Which clause within ISO 22000 focuses on hazard control?
A.    Clause 8.3
B.     Clause 8.4
C.    Clause 8.6
D.    Clause 8.5
 
16.  Which standard details the guidelines for auditing management systems? c
A.    ISO 22005
B.     ISO 9000
C.    ISO 19011
D.    ISO 9001
 
17.  Which of the below is not one of the principles that are common to ISO management system standards?
A.    Complaint management
B.     Engagement of people
C.    Customer focus
D.    Leadership
 
18.  What are the principles of ISO 22000:2018?
A.    Interactive communication
B.     System management
C.    PRP, Hazard analysis, and critical control points (HACCP) principles
D.    Above all
 
19.  What does PDCA stand for?
A.    Plan, Do, Confirm, Action
B.     Prepare, Do, Check, Act
C.    Plan, Do, Check, Act
D.    Plan, Delegate, Confirm, Action
 
20.  A physical hazard can be?
A.    Metal
B.     Glass
C.    Hard plastic
D.    Above all
 
21.  Food products can become contaminated with bacterial pathogens that can be introduced through ingredients, processes, facilities, and people.
A.    True
B.     False
 
22.  Establishing a food safety policy does not address the need to ensure competencies related to food safety.
A.    True
B.     False
 
23.  Internal audits must be completed on a regular basis to provide information on whether the FSMS conforms to the requirements of ISO 22000.
A.    True
B.     False
 
24.  A control measure is an action or activity that is essential to prevent a significant food safety hazard or reduce it to an acceptable level.
A.    True
B.     False
 
25.  The organization can retain documented information on the objectives of the FSMS.
A.    True
B.     False
 
26.  ISO 22000 FSMS objectives shall:
A.    Be consistent with the food safety policy
B.     Be measurable (if practicable)
C.    Be monitored and verified
D.    Above all
 
27.  What clause represents the implementation of the hazard control plan?
A.    8.5.2.4
B.     8.5.2.3
C.    8.5.4.5
D.    8.5.4.4
 
28.  What clause represents the Verification?
A.    8.8.2
B.     8.9.3
C.    8.5.4
D.    8.8.1
 
29.  Documented information retained to describe corrections taken on nonconforming products and processes must include:
A.    Nature of the nonconformity
B.     Cause(s) of the failure
C.    Consequences as a result of the nonconformity
D.    Above all
 
30.  The outputs of the management review need to be included:
A.    Audit results (internal and external);
B.     Inspections (e.g., regulatory, customer);
C.    Decisions and actions related to continual improvement opportunities
D.    Performance of external providers
 
31.  Monitoring, measurement, analysis, and evaluation must determine:
A.    What needs to be monitored and measured;
B.     When the monitoring and measuring shall be performed;
C.    Who shall analyze and evaluate the results from monitoring and measurement
D.    Above all
 
32.  What clause 10.3 represents?
A.    Continual improvement
B.     Updating the food safety management system
C.    Nonconformity and corrective action
D.    None of the above
 
33.  What clause 8.5.2.2.2 represents?
A.    The organization shall determine the acceptable level in the end product of each food safety hazard identified, whenever possible
B.     The organization shall identify and document all food safety hazards that are reasonably expected to occur in relation to the type of product, type of process, and process environment
C.    The organization shall identify step(s) at which each food safety hazard can be present, be introduced, increase or persist
D.    The organization shall conduct, for each identified food safety hazard, a hazard assessment to determine whether its prevention or reduction to an acceptable level is essential
 
34.  The validation is?
A.    Applied during activity and provides information for action within a specified time-frame
B.     Applied prior to an activity and provides information about the capability to deliver intended results
C.    Applied after an activity and provides information for confirmation of the conformity
D.    none of the above
 
35.  What includes in the context of the organization?
A.    Understanding the organization and its context
B.     Understanding the needs and expectations of interested parties
C.    Determining the scope of the food safety management system
D.    Above all
 
36.  The traceability system shall include:
A.    Internal communications
B.     Distribution of the end product
C.    External communications
D.    Test procedures
 
37.  Flow diagrams and description of processes not include:
A.    The sequence and interaction of the steps in the operation
B.     Any outsourced processes
C.    The layout of premises including food and non-food handling areas
D.    Where reworking and recycling take place
 
38.  When action criteria for an OPRP is not met, what action you shall not take?
A.    Identification of the affected products and handling in accordance
B.     Determination of the cause(s) of failure
C.    Arrangements for review of the corrections carried out
D.    Determination of the consequences of that failure with respect to food safety
 
39.  Confirmation of the overall performance of the system meets the planned arrangements and the FSMS requirements established by the organization is represented in the clause:
A.    9.1.1
B.     9.1.2
C.    9.2.1
D.    9.3.1
 
40.  What answer does not consider as a continual improvement option?
A.    Management review
B.     Analysis of results of verification activities
C.    Validation of control measure(s) and combination(s) of control measure(s)
D.    Decisions and actions related to continual improvement opportunities
 
41.  When critical limits at CCPs are met, affected products shall be identified and handled as potentially unsafe products.
A.    True
B.     False
 
42.  The product approach involves the systematic definition and management of processes, and their interactions.
A.    True
B.     False
 
43.  When conducting a hazard analysis, you must consider the potential for biological, chemical, and physical hazards to be related to raw materials and other ingredients, processes, and the food-production environment.
A.    True
B.     False
 
44.  The planning is establishing the objectives of the system and its processes, providing the resources needed to deliver the results, and identifying and addressing risks and opportunities.
A.    True
B.     False
 
45.  The objective of the HLS (high-level structure) is to improve alignment between ISO management system standards and Annex SL format.
A.    True
B.     False
 
46.  Which one of the following is not correct according to ISO 22000?
A.    “Shall” indicates a requirement
B.     “Should” indicates a recommendation
C.    “Must” indicates a mandatory requirement
D.     “Can” indicates a possibility or a capability
 
47.  What is the most dangerous bacteria?
A.    Campylobacter spp.
B.     B. cereus
C.    C. perfringens
D.    C. botulinum
 
48.  What bacteria can grow well in time- and temperature-abused food products?
A.    L. monocytogenes
B.     E. coli O157:H7
C.    S. aureus
D.    Above all
 
49.  What is not related to leadership and commitment?
A.    Ensuring the integration of the FSMS requirements into the organization’s business processes
B.     Ensuring that the resources needed for the FSMS are available
C.    A commitment to continual improvement of the FSMS
D.    Directing and supporting persons to contribute to the effectiveness of the management system
 
50.  What activities are not a part of the control of documented information?
A.    Distribution, access, retrieval, and use
B.     Storage and preservation, including preservation of legibility
C.    Control of process  
D.    Retention and disposition
 

 
ISO 22000:2018 Lead Auditor Practice Tests
Module Paper 1
Answer Key
 
  1. C                                              2. A                                            3. D                                             4. B
  5. D                                              6. C                                            7. C                                             8. B
  9. B                                            10. D                                           11. B                                           12. C
13. C                                           14. B                                           15. D                                            16. C
17. A                                           18. D                                           19. C                                           20. D
21. A                                           22. B                                           23. A                                            24. A
25. B                                           26. D                                           27. C                                            28. D
29. D                                           30. C                                           31. D                                            32. B
33. C                                           34. B                                           35. D                                             36. B
37.  C                                          38. C                                           39. B                                             40. D
41. A                                           42. B                                           43. A                                             44. A
45. B                                           46. C                                           47. D                                             48. D
49. C                                           50. D